What did you eat last night for dinner? - Page 1214

I've looked for Stichelton. So far I haven't found it. The owner or one of the employees (not sure) of said cheesemonger with 300-400 cheese at least knows it. He tried it at some cheese exhibition in Paris. He liked it a lot but didn't get the opportunity to buy some so far. I'll keep searching.

excellent

Clarified works best, but I've used fresh before without any problem. I think the object is getting the croutons crisp, while achieving as little color as possible.

These were the first times I've made croutons. How much heat do you use?

I think a medium to medium high heat works best. Just long enough to make them crisp. You have to watch over them, because once they start to color, they will darken very fast.

Dover sole, cooked on the bone, yellowfoot mushrooms, brown butter jus

Cheese

Man

What cheeses, MM?

From left to right, Appenzeller (like a very nutty Gruyere...really excellent), can't remember the name, Douceur du Jura, and Gorgonzola Dolce.

nice

Looks good. Sick of ham yet?

No. I had about 15 slices after dinner.

what'd you make?

What I poasted? Potato with smoked eel, horseradish cream, osetra caviar. Asparagus with parmesan and ham. Black cod with miso and daikon. Lots of ham after.